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22 results on '"He, Xuemei"'

8. Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities

Author

Li, Zhichun, primary, Qin, Cuina, additional, He, Xuemei, additional, Chen, Bojie, additional, Tang, Jie, additional, Liu, Guoming, additional, Li, Li, additional, Yang, Ying, additional, Ye, Dongqing, additional, Li, Jiemin, additional, Ling, Dongning, additional, Li, Changbao, additional, Khoo, Hock Eng, additional, and Sun, Jian, additional

Published
2022
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10. Effects of Phospholipase D Inhibitors Treatment on Membrane Lipid Metabolism of Postharvest Banana Fruit in Response to Mechanical Wounding Stress

Author

Li, Li, primary, Yi, Ping, additional, Huang, Fang, additional, Tang, Jie, additional, Sun, Jian, additional, Duan, Xuewu, additional, Li, Jiemin, additional, Su, Zuxiang, additional, Ling, Dongning, additional, Tang, Yayuan, additional, Li, Changbao, additional, He, Xuemei, additional, Sheng, Jinfeng, additional, Li, Zhichun, additional, Huang, Min, additional, Xin, Ming, additional, and Gan, Ting, additional

Published
2022
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20. Novel Antioxidant and Hypoglycemic Water-Soluble Polysaccharides from Jasmine Tea

Author

Li Changbao, Zhen Wei, Sheng Jinfeng, Tang Yayuan, Lin Bo, Jian Sun, Liu Guoming, He Xuemei, and Li Li

Subjects
Arabinose, Health (social science), Rhamnose, DPPH, polysaccharides, anti-hyperglycemic activity, TP1-1185, antioxidant capacity, Plant Science, Xylose, Polysaccharide, Health Professions (miscellaneous), Microbiology, Article, Gel permeation chromatography, chemistry.chemical_compound, Jasminum sambac (L.) Aiton tea, structural analysis, chemistry.chemical_classification, Chromatography, Molecular mass, Chemistry, Chemical technology, Galactose, Food Science
Abstract

There have been few studies dealing with chemical elucidation and pharmacological potentials of water-soluble polysaccharides from jasmine tea, limiting their use in functional foods. In this study, water-soluble polysaccharides (named as JSP) were extracted from Jasminum sambac (L.) Aiton tea and fractionated to afford two sub-fractions (JSP-1 and JSP-2). The main structural characteristics of novel JSP sub-fractions were determined by high performance gel permeation chromatography, ultra-performance liquid chromatography-tandem mass spectrometry, Fourier transform infrared, and nuclear magnetic resonance analysis. Physiologically, the abilities of JSP-1 and JSP-2 to reduce ferric ions, scavenge DPPH and hydroxyl radicals, as well as protect islet cells were confirmed in vitro. JSP-1 exhibited better antioxidant and hypoglycemic activities than JSP-2. The molecular weights of JSP-1 and JSP-2 were 18.4 kDa and 14.1 kDa, respectively. JSP-1 was made up of glucose, galactose, rhamnose, xylose, arabinose, and galacturonic acid with molar ratios 1.14:4.69:1.00:9.92:13.79:4.09, whereas JSP-2 with a triple helical structure was composed of galactose, rhamnose, xylose, arabinose, and galacturonic acid as 3.80:1.00:8.27:11.85:5.05 of molar ratios. JSP-1 contains →1)-α-Galƒ-(3→, →1)-α-Galƒ-(2→, →1)-α-Araƒ-(5→, →1)-α-Araƒ-(3→, →1)-α-Araƒ-(3,5→, →1)-β-Xylp-(2→ and →1)-β-Xylp-(3→ residues in the backbone. These results open up new pharmacological prospects for the water-soluble polysaccharides extracted from jasmine tea.

Published
2021
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21. Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken.

Author

Li Z, He X, Tang Y, Yi P, Yang Y, Li J, Ling D, Chen B, Khoo HE, and Sun J

Abstract

This study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period. A total of five groups (n = 24), including the control group (CK) of the Guangxi Partridge chickens received a standard base diet. The other four groups were provided with pellets that had been added with 10% fermented banana peel (Pe-10), 20% fermented banana peel (Pe-20), 10% fermented banana pulp residue (Pu-10), and 20% fermented banana pulp residue (Pu-20). The flavor compounds in the meat samples of the chickens in these groups were determined using the gas chromatographic method. The results demonstrated that the chickens in the Pe-10, Pe-20, Pu-10, and Pu-20 groups exhibited pectoral muscle percentages, thigh muscle percentages, and total fatty acid content of chest meat that were higher than those observed in the CK group. The moisture content, meat color, carcass weight, total net weight, and abdominal fat percentage of the meat samples in these experimental groups exhibited no notable differences. The flavor compounds in the meat samples of the chickens fed with the two concentrations of fermented banana peel and banana residue were found to be significantly different from those in the control group, with p -values less than 0.05. As the quantity of fermented banana peel incorporated into the daily ration was increased from 10% to 20%, a notable alteration in the flavor compounds present in the chicken samples was observed. The chickens that were provided with fermented banana peels and pulps in their diets exhibited superior slaughter performance and meat quality, particularly in the case of the Pu-10 group, in comparison to the control chickens.

Published
2024
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22. Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas.

Author

Chen X, Tang Y, Wei Z, Deng Z, Li Z, Li L, He X, and Sun J

Abstract

The banana quality evaluation system is not sufficiently mature in China and cannot meet the demand of producing high-quality processed banana products. In order to screen banana varieties suitable for low-temperature vacuum frying and extend the banana deep processing industry chain, banana slices from 15 varieties planted in China were prepared by low-temperature vacuum-frying (VF) technology in the present study. After factor analysis on 20 indicators of sensory, flavor, nutritional and processing quality from different varieties of banana slices, comprehensive quality evaluation models were constructed for banana slices. It was concluded that Meishijiao No. 1 had the highest overall score among the 15 banana varieties; hence, it was deemed suitable for processing. Meanwhile, in order to investigate the difference between flavor substances in banana slices before and after processing, a flavor histology study was conducted with solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography coupled to time-of flight mass spectrometry (GC×GC-TOFMS). It was found that the content differences of 2,3-pentanedione, hexanal and pentanal may cause the weakened fruitiness and the increased oil flavor of banana taste.

Published
2023
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